Famous Original A's

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Brooklyn has some of the finest pizza in NYC and a wide variety of styles, including classic NYC-style, wood-fired-oven pizza, and one of the best coal-fired pies out there.

Totonno’s serves one of the better coal-oven pizzas in NYC. A plain pizza from just after the joint’s triumphant post-Sandy reopening.

You know, you’re not going to go wrong adding toppings to a Totonno’s pizza, but when the joint is firing on all cylinders, like it was when I visited yesterday, you only need a plain pie for a satisfying meal.

Of course that didn’t stop me and my dining companion from getting another pizza topped with sausage. (more…)

A plain slice from Best Pizza.

Almost all the pizza here is great (I mean, look at how beautiful a plain slice here is!), but the grandma slice and grandma slice with pickled vegetables are KILLER. Also? BEST MEATBALL SUB in the city. (more…)

Large pepperoni pizza from Grimaldi’s Coney Island, $16.

Grimaldi’s, on an expansion jag as of late, has opened a branch in Coney Island. For the longest time I’ve thought the one under the Brooklyn Bridge was a tourist trap, but a recent visit to its new digs and a visit to the Coney outpost have me reconsidering. (more…)

Though damaged by fire in March 2009, Totonno’s reopened in February 2010 looking much the same as it always had.

Don’t ask for a menu. Totonno’s infamously gruff manager and waitress, Louise “Cookie” Ciminieri, will roll her eyes and point to the menu above the pizza oven. It’s a short menu. Pizza only, large and small sizes. A handful of unsurprising toppings. Totonno’s does not mess around.

It’s a coal-oven pizzeria, one of only a handful in New York City, and it traces its lineage back to the city’s first official pizzeria, Lombardi’s. That’s where Anthony “Totonno” Pero worked in the early 1900s before striking out on his own in 1924, opening his pizzeria on Neptune Avenue in Coney Island, Brooklyn, where it has always been.

http://blog.silive.com/inside_out_column/2011/07/island_tie_to_pizza_history_called_totonnos.html

Fire: http://slice.seriouseats.com/archives/2009/03/breaking-coney-island-totonnos-burns-down.html
Reopened: http://slice.seriouseats.com/archives/2010/02/photo-of-the-day-lawrence-ciminieri-of-totonnos.html

A regular Di Fara pie with half artichoke hearts and half semidried cherry tomatoes.

Pro tip: GO BEFORE OPENING TIME. Also, GET A WHOLE PIE. Round or square. Both great. It’s not worth the wait for only a slice or two. My favorite topping choice these days is the semidried cherry tomatoes. (more…)